- 4 eggs, room temperature
- 1 1/2 cups whole milk
- 1 Tbsp Maille Honey Dijon
- 1 tsp kosher salt
- 1 1/2 cups AP flour
- 4 Tbsp butter, melted and cooled slightly, divided
-
Preheat the oven to 450 degrees F and brush 1 Tbsp melted butter on the bottom and sides of the popover cups (using a six-cup popover pan or large muffin pan).
-
Using a whisk or an immersion blender, blend the eggs, milk, mustard and salt until well mixed and frothy.
-
Add the flour and continue to mix, then add 3 Tbsp slightly cooled, melted butter and blend well. Be sure there aren't any lumps and the consistency of the batter is like smooth, heavy cream.
-
Divide the batter evenly between the prepared popover cups and bake for 20 mins.
-
Reduce the oven temperature to 350 degrees F and continue to bake for 15 additional mins. Immediately remove the popovers from the pan and pierce the sides with the tip of a paring knife to release the steam.
-
Serve warm with honey mustard butter if desired.
Special Equipment: 6-cup Popover Pan (a muffin pan can be substituted)
Honey Mustard Butter: whip together 4 oz (1 stick) softened, salted butter with 1 Tbsp honey and 2 tsp Maille Honey Dijon.
- Be sure to use room temperature eggs and milk to create the best emulsion. Eggs can be placed in warm water and the milk gently warmed in the microwave to speed up the warming process.
- A whisk, immersion blender, or blender can be used to mix the batter for the best results.
- Be sure there aren't any lumps in the batter and it is smooth before pouring into the prepared popover pan.
- I use a large liquid measuring cup to make pouring the batter into the popover pan clean and easy.
- A popover pan will yield the best results, but a muffin pan can also be used. Your popovers will be smaller and not as high and you will get 10-12 smaller popovers instead of 6 large ones. Adjust the cooking time down about 10 mins (15 at 450 F and 10-15 at 350 F) and check to be sure they're fully baked.
- Don't open the oven until the popovers are almost fully baked so they don't deflate during the rising process.
- Remove the popovers immediately from the pan and pierce the sides with the tip of a knife to release the steam, keeping the inside moist and airy and the exterior crisp.